Put the rice in a pan with plenty of water and bring to the boil. Once boiling, simmer for 18 mins and turn off the heat. Then drain the rice in a colander, put the colander over the saucepan and cover with a tea towel to steam until you are ready to serve.

To make the dressing, add your cashews, ginger, rapeseed oil, 4 tbsp of lemon juice, miso, maple syrup and 100ml of water into a blender and blend until smooth. Taste and adjust the amount of lemon, miso and salt to your taste.

Finely slice the chilli, spring onions, and radishes and set them aside. Now you're going to want to finely slice the cabbage and place it in a small bowl with a good squeeze of lemon and some salt. Massage the cabbage until it starts to wilt. Set aside.

Add some water into a frying pan, just enough to cover the bottom of the pan. Add the mangetout and green beans and cover with a lid. Steam for about 2-3 mins until the greens are slightly cooked but still very crunchy and bright.

Cut the tofu into small cubes and heat some vegetable oil in a frying pan. Stir fry the tofu until it starts to crisp up, then add a splash of soy sauce and the sesame seeds and fry for a minute or two more.

To serve, layer the rice with the sliced cabbage, peas and greens. Top with tofu and plenty of sauce, then finish with spring onions and chilli.